Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, bacon, leek and potato soup. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Bacon, Leek and Potato Soup is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Bacon, Leek and Potato Soup is something which I’ve loved my whole life.
Bacon flavors this hearty potato soup, along with leeks and onions. Serve with crusty rolls or cornbread and a tossed salad for a delicious and satisfying meal. In a large saucepan, bring the water, potatoes and bacon to a boil.
To get started with this recipe, we have to first prepare a few components. You can cook bacon, leek and potato soup using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Bacon, Leek and Potato Soup:
- Make ready 500 grams bacon
- Prepare 2 tbsp olive oil
- Take 1 medium onion, peeled and chopped
- Make ready 3 medium carrots, peeled and sliced
- Make ready 2 stick celery, sliced
- Take 1 bunch leeks, sliced
- Get 2 clove garlic, peeled and sliced
- Make ready 5 large potatoes, peeled and diced
- Make ready 1 1/2 liter stock, vegetable or chicken or beef
- Make ready 250 ml fresh cream
- Get salt and ground black pepper
Creamy Leek And Potato Soup With Bacon Recipe - quick and easy to make, smooth and flavorful, perfect for lunch or dinner. This soup could be made year round and keeps well in the fridge or freezer. Kid friendly, perfectly seasoned, warm, topped with crunchy and flavorful bacon and parsley. Potato leek soup, or potage parmentier, is a French classic.
Instructions to make Bacon, Leek and Potato Soup:
- Preheat a large pan on high heat. Fry bacon until crispy, remove from pan, dice and set aside.
- In a large pot, add 2 tablespoons of olive oil. Followed by the onion, carrots, celery, leeks, garlic and mix together with a spoon. Cook for around 10 minutes with the lid on, stirring every 2-3 minutes. Until the carrots have softened, but are still holding their shape.
- Now add, the bacon, (keep a few pieces for garnish) potatoes and the stock into the pot. Stir the soup and bring to the boil. Reduce the heat and simmer for 15 minutes.
- Add the cream, bring it to the boil and simmer for a further 5 minutes.
- Remove the pot from the heat. Season with salt and pepper. Pulse until smooth using a hand blender or liquidizer. Divide between your serving bowls and sprinkle the rest of the bacon on top.
It's one of the first dishes I learned to make in culinary school, right after a proper omelet, because it's an essential base soup in French cuisine. Add watercress for potage au cresson, serve it chilled for Vichyssoise — or top it with bacon, fried leeks, fresh herbs, or. You can garnish the soup when serving with a little sour cream, cooked, crumbled bacon, grated cheddar cheese, or chopped chives. Stir in chicken stock and season with pepper. Transfer back to the pan and stir in the warm milk.
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